or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › tweaking a good rib method
New Posts  All Forums:Forum Nav:

tweaking a good rib method - Page 2

post #21 of 30
They look great.

Bet they tasted even better. Great job!
post #22 of 30
Thread Starter 
they were great in spite of the minor foibles in done-ness!

reddog - living whee i live, the only wood i have available in chunks is hickory, which is of course imported from points south - sometimes we get mesqite, although i've never really cared for that wood. but the only other wood readily available is poplar, cottonwood and ash. i understand they can be used, but results are lackluster at best. also many pines spruces etc. but we all know those are unsuitable.

i do have access to apple, cherry and alder via the little chief smoker that i use (in the form of chips), and i do believe that next time i will try them in a foil log - most likely apple for it's mellow flavor. i also just got some maple chips and am eager to try them on something as well. i tried the foil log once with good results, so have no qualms about trying it again.
post #23 of 30
well they sure look great!!! also great qview and again great detail in your process and even the final critique, both positive and negative make for a great thread... keep up the good work!!!!
post #24 of 30
Thread Starter 
thanks, erain!
post #25 of 30
Those are some fine looking ribs! Great job. Can almost taste them.
post #26 of 30
Hey TasunkaWitko,

No one has said it yet, so I guess I will. Have you tried the 3-2-1 method? I usually make baby backs but I have made spares with this method too. Always turns out perfect for me. Just made a couple of racks yesterday that turned out great. What I like about 3-2-1 method is when you foil them during the "2", you add liquid. I save this liquid, I use pineapple juice, garlic, Worcestershire sauce, and a little rub, when the ribs are done. I take the cooking liquid and then reduce it down in a pan until it becomes a thick syrupy glaze. I use this to brush on my ribs the way you used your finishing glaze. I never need sauce for my ribs. When doing baby backs, I usually use 2-2-1 method. I love the way you documented your smoking and it is obvious that others do as well.

Keep it up and we will all look forward to your next smoking session.
post #27 of 30
Thread Starter 
lcruzen - thanks for the feedback!PDT_Armataz_01_36.gif

norell66 - i've heard of the 3-2-1 method, but never really considered it until after this smoke - after reading your testimony, i will definitely give it a go next time i do ribs as it sounds like the right way to over come the difficulties i have been having.

to all - i continue to get good feedback on my documentation and very much apreciate it. i'll keep up with the documentation as i evolve my cooking process!PDT_Armataz_01_36.gif
post #28 of 30

More air bakes a better fire

A lil trick i figured out after falling asleep on an alnighter and waking up to a severe drop in temp. i do this quite often when i am starting my chimney cuz it helps to expedite the process, and i am a pyromaniac.biggrin.gif After i get the chimney started, i put an extention on the blow gun for my air compressor and when the coals start to get good and red at the bottom of the chimney, i start blowing air thru the bottom holes of the chimney to heat the ones at the top. this take a little practice so you dont burn up all of the coals at the bottom, and is best done with long sleeves and good gloves.
post #29 of 30
Thread Starter 
smokin - i found a method similar to this - i take an old paper plate or plastic dustpan and fan the bottm of the chimney - has the same effect and works very well!
post #30 of 30
I have started using the sideburner on my gas grill to light the chimney full of coals. Fast and easy. Good write-up!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › tweaking a good rib method